These banana strawberry protein muffins are a healthier version of your favorite banana bread. Don’t skip out on the fresh strawberries in these for a little spring pick-me-up in the middle of winter.
These muffins are lower in calories, and have about twice the protein than in your average banana muffin. Perfect for an on-the-go breakfast or a quick and healthy snack.
Make sure to use super spotty/black bananas for this recipe to get the best flavor, and take advantage of the natural sugars in this recipe. If you are unable to do so, we would recommend increasing the maple syrup to ⅓ cup.
To increase the protein in the recipe: Use low or non-fat greek yogurt and change the flour/whey ratio to 1 ½ cups flour and ½ cup strawberry whey. The texture will be a tad less dense and more cake-like if that is your personal preference.
2 very ripe bananas - mashed (about 1 cup)
¼ cup maple syrup
½ cup plain or vanilla greek yogurt
5 tbsp melted butter - cooled
1 tbsp vanilla extract
1 cup whole wheat flour
⅔ cup white flour
1 tsp baking soda
½ tsp salt
1 heaping cup chopped strawberries
Preheat the oven to 350 degrees. Line a muffin tin with papers, and spray the papers generously with cooking spray.
In a bowl, combine mashed bananas, eggs, maple syrup, greek yogurt, butter, and vanilla extract. In a second bowl, whisk together whole wheat flour, white flour, strawberry protein, baking soda, and salt. Fold wet into dry ingredients until just combined. Then, gently fold in the strawberries until evenly distributed.
Scoop batter into prepared papers until papers are about¾ of the way full. Bake muffins for 15-20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
120 calories, 5g protein, 16.4g carbs, 4g fat